Sweet Potato Breakfast Bowl with Almond Butter, Maple Syrup, and Cinnamon Recipe
A warm and comforting sweet potato breakfast bowl featuring fluffy baked sweet potatoes blended with almond butter, vanilla, maple syrup, cinnamon, and ground flaxseed. This nutritious and naturally sweetened dish is perfect for a wholesome morning meal, topped with your favorite fruits and granola for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Sweet Potato Base
- 2 medium sweet potatoes
Flavoring and Mix-ins
- 2 tbsp unsalted almond butter
- 1/4 to 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract (Simply Organic recommended)
- 2 tbsp maple syrup (grade A amber rich)
- 1/2 tsp ground cinnamon
- 2 tbsp ground flaxseed
Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400°F (204°C). Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place the cleaned potatoes on a baking sheet lined with foil to catch any drippings. Bake for 45 to 60 minutes, or until the potatoes can be easily pierced with a fork.
- Cool and Scoop the Potatoes: After baking, remove the potatoes from the oven and allow them to cool until they can be safely handled. Peel the skins off carefully, then transfer the sweet potato flesh to a large mixing bowl. Discard or save the skins for another use.
- Mix and Fluff the Potatoes: Add the almond butter, vanilla almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl with the sweet potato flesh. Use an electric mixer to beat the mixture until it becomes fluffy and well combined. If preparing ahead and refrigerated, warm the mixture gently on the stovetop over low heat until heated through.
- Serve with Toppings: Spoon the fluffy sweet potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of extra cinnamon for enhanced flavor and presentation. Enjoy your nutritious and comforting breakfast bowl.
Notes
- You can adjust the amount of almond milk to achieve your preferred consistency.
- Feel free to substitute maple syrup with honey if not vegan.
- The sweet potato skins can be saved and baked separately for a crispy snack.
- This dish can be prepared ahead and reheated gently on the stovetop.
- Top with nuts or seeds for added crunch and protein.
Keywords: sweet potato breakfast bowl, baked sweet potato, healthy breakfast, vegan breakfast, almond butter, maple syrup, cinnamon, flaxseed
